Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

Abstract

Health concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A threeparameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter b (i.e., curvature representing susceptibility of cells to stress), scale parameter g (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both b and g demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken.

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

“…Furthermore, the addition of pomegranate peel extended shelf-life of chicken burger to 8 and 10 days, respectively compare with 6 days for the control sample. These data confirmed by those reported with Endo et al, 2010, Hayrapetyan et al, 2012, Quattrucci et al, 2013, Finegold et al, 2014, Molva and Baysal, 2015, Juneja et al, 2016, who reported that pomegranate peel proved its effectiveness against many fungi and bacteria such as Candida albicans, Listeria monocytogenes, Pseudomonas syringaepv. Tomato, Clostridium difficile and Alicyclobacillusacidoterrestris, respectively.…”

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

“…peel powder meatballs ↑antioxidant activity; ↓lipid and protein oxidation; ↑microbial quality [113] peel powder beef sausage quality criteria improvement; improvement of cooking characteristics [114] juice powder raw ground chicken ↓heat resistance of E. coli [115] peel extract pacific white shrimp ↓lipid oxidation; ↓melanosis; ↓microbial growth [116] extract fish patties ↑shelf-life [117] extract pork sausage controlling microbial growth and oxidation; ↑shelf-life [118] Table 9. Recent studies on the effect of the addition of pomegranate derivatives to cereal and nut products.…”

“…In addition, improvements of cooking characteristics, e.g., cooking loss, cooking yield, change in diameter, and change in length, were also reported. A high-ellagic acid commercial pomegranate powder has also been used to reduce the heat resistance of Escherichia coli O104:H4 in ground chicken [115]. Indeed, the time to reach a 5.0 log reduction reached a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time in comparison to that without added pomegranate powder.…”

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

“…The addition of the pomegranate peel extract to the meat products enhanced their shelf life by 2–3 weeks during chilled storage. The shelf life of meat containing pomegranate peel extracts has been studied by several authors [ 22 , 30 , 31 , 32 , 33 ]. The fruit peel has high antioxidant and antimicrobial activities and may be used as an excellent natural additive for food preservation and for quality enhancement.…”